Combine the chicken marinade ingredients in a shallow pan. Add the chicken and toss to evenly coat. Marinate, refrigerated, for at least 2 and up to 12 hours.

Heat the oil in a roasting pan. Remove the chicken from the marinade and place it in the roasting pan. Brown the chicken evenly and remove from the pan.

Deglaze the pan with the stock and return the legs to the pan. Add the olives, bring to a simmer, cover, and braise until the meat is fork tender. Cool the chicken in the braising liquid. Remove the chicken from the liquid. Degrease the liquid and reserve.

Pull the chicken meat from the bones and place in a large bowl. Add the tomatoes, peppers, braising liquid, cilantro, parsley, and salt and toss well.